Seafood Risotto

Instructions

1. Prepare the seafood
   Rinse all seafood under cold water. Peel and devein shrimp, clean mussels by removing beards, and cut squid into rings. Pat scallops dry with paper towels. Season lightly with salt and set aside.
2. Start the risotto base
   In a large, heavy-bottomed pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the diced onions and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Toast the rice
   Add the Arborio rice to the pan and stir to coat with oil and butter. Toast the rice for 2-3 minutes until the edges become translucent but the center remains white. If using saffron, crumble it between your fingers and add it now.
4. Add wine and begin adding stock
   Pour in the white wine and stir until it's almost completely absorbed. Begin adding the warm seafood stock one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next ladle. Continue this process for about 15-18 minutes.
5. Cook the seafood
   When the rice is about 5 minutes from being done (it should be slightly firm to the bite), heat the remaining olive oil in a separate pan. Quickly sear the scallops for 1-2 minutes per side until golden. Add the remaining seafood and cook just until the shrimp turn pink and the mussels open, about 2-3 minutes.
6. Combine and finish the risotto
   Add the cooked seafood (discarding any unopened mussels) along with any juices to the risotto. Gently fold in the remaining tablespoon of butter, Parmesan cheese, and half of the chopped parsley. Season with salt and pepper to taste.
7. Rest and serve
   Remove from heat, cover, and let the risotto rest for 2 minutes. Serve immediately in warm bowls, garnished with remaining parsley, lemon zest, and additional Parmesan if desired.